WHAT IS THE DIFFERENCE BETWEEN HOT AND SWEET PAPRIKA?

THE DIFFERENCE BETWEEN HOT AND SWEET PAPRIKA IS THE PEPPERS THEMSELVES; JEROMIN, JARIZA, JARDANA AND BOLA. AT VICTUS EMPORIUM WE SUPPLY PIMENTON DE LA VERA FROM THE EXTREMADURA REGION OF SPAIN.

Pimenton de la Vera has three finished products, to help explain the difference between hot and sweet paprika; Hot, bitter-sweet and sweet.

Hot – Jeromin, Jariza, Jardana

Bitter-sweet – Jardana, Jariza

Sweet – Jardana & Bola

Now you know the difference between hot and sweet paprika is understood, it helps to know how and when to use them.

The Hot / Picante paprika is used to add a hot chili note to your dish such as in Fabada Asturiana.

The bitter-sweet is used where you want flavour but not too much heat, so use this in Paella.

The sweet has a nice mild, smoky note but will not overpower the dish, so ideal sprinkled as a finishing spice on Pulpo Gallega.

The other difference between hot and sweet paprika from de la Vera, is the time honoured process and tradition of growing, harvesting, drying, smoking and milling. The Pimenton de la Vera is a PDO product and as such, all production, of which their is very little annually, only some c.3,500t , is strictly controlled to ensure the integrity and quality of the product is not compromised.

Planted in March, the peppers are harvested by hand, between September and November. They are then taken to small drying rooms, where they are laid out on trays on a raised floor. The smoke from the oak wood fire on the lower level, gently dries and smokes the peppers, imparting a truly unique and distinct flavour on the preppers.

The drying process can take up to two weeks. After which they are then taken to be stone milled, slowly so as not to damage the flavour and quality of the finished product.

Please visit Victus Emporium to purchase your own tin of Pimento de la Vera.